1 24-oz loaf whole-wheat bread (680 g), trimmed of crust and cut into 1/2-inch pieces
1 tbsp olive oil
2 to 3 carrots, peeled and finely chopped (about 1 cup)
3 to 4 celery ribs, finely chopped (about 1 cup)
1 large white onion, finely chopped
1 tsp dried thyme (or fresh)
1 tsp dried rosemary (or fresh)
1 tsp chile powder
1/2 tsp sea salt
Fresh ground black pepper, to taste
10 to 12 unsweetened dried figs, chopped (about 1 cup)
2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped
1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed
1 1/2 tbsp chopped fresh sage
Preheat oven to 350°F. Divide bread among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted.
Meanwhile, in a large saucepan, heat oil on medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, 8 to 10 minutes. Stir in thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage. Stuff turkey and cook according to recipe.